WESTMINSTER 


COOK-BOOK. 


EVERT  RECIPE  TRIED  AND  PROVED. 


We  may  live  without  poetry,  music,  and  art 
We  may  live  without  conscience,  and  live  without  heart. 
We  may  live  without  friends,  we  may  live  without  books. 
But  what  civilized  man  can  live  without  cooks? 

He  may  live  without  books— what  is  knowledge  but  grieving? 
He  may  live  without  hope— what  is  hope  but  deceiving  ? 
He  may  live  without  love— what  is  passion  but  pining? 
But  where  is  the  man  that  can  live  without  dining? 


ONE  HUNDBED  AND  EIGHTY-THHEE  EECIPES. 


PHILADELPHIA: 
HOLLOWBUSH  AND  CAREY, 

423  MARKET  STREET. 

1876. 


Entered  according  to  Act  of  Congress,  in  the  year  1870,  by 

HOLLOW  BUSH    AND    CAREY, 
in  the  office  of  the  Librarian,  at  Washington.     All  rights  reserved. 


TX7& 


AGRIC 
LIBRARi 


WESTMINSTER  COOK-BOOK. 


SOUPS. 

Soups. 

"We  have  deemed  it  unnecessary  to  give  re- 
cipes for  the  common  e very-day  soups.  Beef 
and  veal  form  the  stock,  with  such  vegetables 
and  herbs  as  suit  the  tastes  of  the  household. 
For  white  soups  veal  is  best;  for  ~brown,  use 
beef  and  the  bones  and  trimmings  of  other 
meats  and  poultry.  Always  use  cold  water, 
and  after  it  begins  to  boil,  place  it  in  a  position 
where  it  will  simmer  only,  but  be  sure  to  keep  it 
simmering  for  four  or  five  hours,  with  the  pot 
closely  covered.  In  winter,  sufficient  stock 
may  be  made  to  last  several  days,  and  this 
quantity  should  boil  all  day.  A  portion  can 
be  used  with  sliced  vegetables  as  vegetable 
soup,  one  day;  with  vermicelli,  another  day; 
and  again,  with  tomatoes  and  the  addition  of  a 
little  catsup  as  tomato  soup.  To  color  soups, 
use  for  thickening  flour  that  has  been  previously 
browned  in  the  oven. 

145 


4  WESTMINSTER   COOK-BOOK. 

Clam  Soup. 

To  a  gallon  of  cut-up  clams  and  their  liquor, 
well  boiled  and  strained,  put  a  cup  and  a  half 
of  cream,  two  tablespoonsful  of  flour  creamed 
with  a  quarter  of  a  pound  of  butter,  and  well 
seasoned  with  salt,  pepper,  and  mace. 

Crab  Soup. 

Three  dozen  crabs  boiled  and  picked,  divide 
them  equally,  boil  again  one  half  in  a  full  gal- 
lon of  water,  with  salt  and  mace,  for  about  an 
hour.  Then  take  off  and  strain,  put  the  soup 
on  again  writh  a  teacup  of  cream,  quarter  of  a 
pound  of  butter,  two  and  a  half  tablespoonsful 
of  flour  creamed  with  the  butter  and  scalded 
with  a  little  of  the  hot  soup,  a  tablespoonful  of 
mixed  mustard,  black  and  red  pepper.  Have 
in  your  tureen  the  remaining  dozen  and  a  half 
crabs  cleanly  picked,  and  pour  the  hot  soup 
upon  them,  and  serve  without  delay,  for  it  is 
delicious. 

Oyster  Soup. 

One  and  a  half  cups  of  cream  to  a  gallon  of 
oysters  and  liquor,  two  tablespoonsful  of  flour, 
creamed  with  a  quarter  of  a  pound  of  butter 
and  well  seasoned  with  pepper,  salt,  and  mace. 


MEATS.  5 

MEATS. 

Asparagus. 

Take  two  bunches  of  freshly  gathered  aspa- 
ragus, ctft  in  small  pieces,  and  boil  until  tender 
in  water  enough  to  cover  it,  having  first  put 
into  this  water  one  dessertspoonful  of  sugar. 
Then  add  one  pint  of  milk,  butter,  pepper,  and 
salt  to  taste,  and  let  it  just  come  up  to  a  boil. 

Be  sure  and  not  boil  it.     Serve  in  deep  plates. 

Baked  Ham. 

Boil  until  quite  done,  then  remove  the  skin. 
Rub  together  one  teaspoon  cayenne  pepper,  two 
of  ground  cloves,  two  of  grated  nutmeg,  two 
tablespoons  of  brown  sugar.  Make  incisions 
with  a  knife  all  over  the  top  the  depth  of  the 
fat,  into  which  force  the  mixture.  The  balance 
must  be  rubbed  over  the  top,  then  cover  the 
surface  thickly  with  bread  crumbs.  Bake 
slowly  about  one-half  hour,  basting  frequently 
with  the  essence  to  keep  it  from  burning. 

Corn  Oysters. 

Grate  down  twelve  ears  of  corn,  beat  two  eggs 
very  light,  stir  well  together  with  pepper  and 
salt,  add  two  tablespoons  of  powdered  cracker, 
fry  in  lard. 


6  WESTMINSTER    COOK  BOOK. 

Croquettes. 

Having  chopped  fine  your  meat,  take  some 
grated  bread  crumbs,  and  season  with  salt,  pep- 
per, mace*,  nutmeg,  and  grated  lemon  rind. 
Moisten  the  whole  with  cream,  and  make  into 
small  cones.  Have  ready  some  beaten  eggs, 
mix  with  grated  bread,  dip  into  it  each  cro- 
quette and  fry  slowly  in  butter. 

Deviled  Crabs. 

One  dozen  crabs,  a  small  loaf  of  baker's  bread, 
three  teaspoonsful  of  mixed  mustard,  two  of 
black  .pepper,  half  a  teaspoonftil  of  cayenne,  and 
one  of  salt,  teacup  of  vinegar,  and  five  ounces 
of  butter.  Bake  in  shells. 

Drawn  Butter. 

Mix  two  or  three  teaspoonsful  of  flour  with  a 
little  cold  water,  stir  until  clear  of  lumps,  thin 
it,  and  pour  on  a  half  pint  of  boiling  water, 
stirring  constantly.  Boil  it  two  or  three 
minutes;  then  cut  up  four  ounces  of  butter  in 
it,  and  melt  and  stir;  add  hard-boiled  eggs 
sliced  or  minced  as  desired. 


MEATS.  1 

Mock  Oysters. 

A  pint  of  boiled  hominy,  two  eggs,  a  teacup 
of  flour,  a  tablespoonful  of  butter  (melted), 
pepper  and  salt  to  taste ;  mix  all  well  together, 
make  in  little  cakes  and  fry  a  light  brown. 

Mock  Terrapin. 

Season  and  fry  brown  a  calf's  liver,  then  hash 
it  fine,  dust  thickly  with  flour,  two  tablespoons- 
ful  of  mixed  mustard,  a  little  cayenne  pepper, 
three  hard-boiled  eggs  chopped  fine,  a  piece  of 
butter  the  size  of  an  egg,  and  a  teacup  of  water. 
Let  it  simmer  a  few  minutes,  then  serve  hot. 

Omelet. 

Three  teaspoonsful  of  fresh  milk  to  each  egg, 
a  little  salt,  beat  the  eggs  light,  add  the  milk, 
and  cook,  stirring  all  the  time. 

Slaw  Dressing. 

The  yolks  of  two  eggs  well  beaten,  two  tea- 
spoonsful  of  sugar,  one  of  mustard,  one  of  salt, 
one  of  black  pepper,  beat  all  together;  add  one 
teacup  of  cream  or  milk,  and  half  a  cup  of 
vinegar.  Set  on  the  fire  and  stir  until  it  be- 
comes as  thick  as  boiled  custard.  Let  it  come 
to  a  boil. 


8  WESTMINSTER   COOK-BOOK. 

Spiced  Beef. 

Four  pounds  of  tender  beef  minced  fine,  one 
pound  suet  chopped  fine,  mix  them  together; 
one  spoonful  of  cloves,  half  the  quantity  of 
pepper,  salt  to  your  taste,  a  teacup  of  water. 
Mix  all  together,  then  pack  in  a  tin  pan  the 
size  to  suit  the  quantity.  Put  in  the  oven  and 
bake  an  hour  and  a  half.  This  is  a  delightful 
relish  for  tea,  cut  thin. 

Sausage  Meat. 

To  twenty-nine  pounds  of  chopped  meat,  add 
eleven  ounces  of  salt,  nine  heaped  tablespoons- 
ful  of  freshly  rubbed  sage,  five  tablespoonsful 
of  ground  black  pepper.  If  cayenne  pepper  is 
liked,  put  to  this  a  half  teaspoonful  of  ground 
cayenne. 

Sauce  for  Cold  Meats. 

Boil  two  eggs  three  minutes,  mix  a  small 
teaspoonliil  of  mixed  mustard,  a  little  pepper 
and  salt — six  spoonsful  of  drawn  butter  or  oil, 
six  of  vinegar,  and  one  of  catsup. 

Turkey  or  Chicken  Patties. 

Mince  fine  your  cold  fowl,  together  with 
some  cold  boiled  ham  or  tongue;  add  the  yolks 
of  hard-boiled  eggs  grated,  a  little  cayenne 


MEATS.  9 

pepper,  some  powdered  mace,  and  nutmeg. 
Mix  and  moisten  with  cream  or  butter.  Have 
ready  some  puff  paste  in  pattypans,  and  fill 
with  the  mixture.  Add  oysters,  and  warm 
with  hot  shovel. 

Tomato  Beef. 

Take  five  pounds  of  beef  off  the  end  of  the 
surloin,  place  it  in  a  pot  with  sufficient  water 
to  keep  it  from  burning,  and  no  more.  It 
should  be  turned  often,  let  it  brown,  cook  one 
hour,  then  add  twelve  tomatoes,  half  an  onion 
chopped  fine,  pepper  and  salt.  After  adding 
the  tomatoes,  stew  one  hour  longer.  Serve  the 
beef  with  the  tomatoes  around  it. 

Turkey  Sauce. 

Mix  two  or  three  teaspoonsful  of  flour  with  a 
little  cold  milk,  stir  it  until  clear  of  lumps,  thin 
it  and  pour  on  a  half-pint  of  boiling  milk,  stir- 
ring constantly.  Boil  it  two  or  three  minutes. 
Then  cut  up  four  ounces  of  butter  in  it,  melt, 
and  stir  and  add  one  pint  of  oysters  and  celery 
chopped. 

Veal  Patties. 

Three  pounds  of  veal,  one  pound  and  a  half 
of  fresh  pork,  quarter  of  a  pound  of  butter,  and 
four  eggs.  Grind  the  meat  fine,  add  the  other 


10  WESTMINSTER   COOK-BOOK. 

ingredients.  Season  to  taste  with  mustard, 
pepper,  and  salt  Koll  into  shape.  Set  them 
in  the  oven  and  brown  over.  To  be  eaten  cold. 


BREADS. 

.Bridgeton  Rolls. 

One  quart  of  new  milk,  one  cup  and  a  half 
of  lard  and  butter  mixed,  two  eggs,  two  table- 
spoonsful  of  sugar,  one  and  a  half  cups  of  yeast, 
and  a  little  salt;  make  up  soft,  let  them  rise,  and 
make  them  out  two  hours  before  you  bake  them. 

Corn  Muffins. 

One  quart  of  milk,  one  and  a  half  pints  flour 
(even  measure),  one-half  that  quantity  of  meal, 
sift  both  together,  five  eggs  beaten  very  light 
(yolks  and  whites  separately),  and  added  to  the 
batter,  a  little  salt;  butter  small  tin  muffin  pans 
(not  rings),  bake  in  a  quick  oven  from  twenty 
to  twenty -five  minutes. 

Flannel  Cakes. 

Take  three  eggs,  half-pint  of  milk,  melt  there- 
in a  tablespoonful  of  lard,  then  add  half-pint 
cold  water,  and  one  teacup  of  yeast,  mix  all 
together,  and  make  the  batter  as  thick  as  for 
buckwheat  cakes. 


BREADS  11 

Laplanders. 

Beat  two  eggs  very  light,  then  add  one  pint 
milk,  one  pint  flour,  one  teaspoon  salt,  beat  well 
together,  and  bake  in  small  tins.  This  quantity 
makes  one  dozen.  Have  the  tins  hot. 

Light  Bread. 

For  two  loaves  of  bread,  thicken  one  quart 
of  lukewarm  water  with  flour  until  it  will  just 
pour  easily,  add  one  tablespoonful  of  salt,  half 
teacup  yeast;  this  should  be  done  about  7  P.  M. 
About  10  P.  M.  work  in  flour  until  it  is  nearly 
as  stiff  as  pie  crust,  and  let  it  rise  again  in  a 
mass;  it  will  rise  high  and  crack  open.  When 
it  is  sufficiently  light,  mould  it  into  loaves,  and 
let  it  stand  about  an  hour,  when  it  will  be  ready 
to  bake,  which  you  can  tell  by  its  cracking  open. 
The  flour  should  always  be  sifted,  and  the  dough 
well  kneaded. 

Light  Biscuit. 

Two  pounds  of  flour,  quarter  of  a  pound  of 
lard,  one  pint  of  milk,  and  a  cup  of  yeast,  and 
a  little  salt.  To  be  made  in  the  evening  if  in- 
tended for  breakfast,  or  in  the  morning  for  tea. 

Maryland  Biscuit. 

Take  two  quarts  of  flour,  one-quarter  pound 
lard,  and  a  little  salt.  Mix  with  as  little  water 


12  WESTMINSTER   COOK-BOOK. 

as  possible,  and  then  knead  it  until  soft.  Break 
up  into  pieces,  and  roll  into  shape,  prick  with  a 
fork,  and  bake  them  in  a  quick  oven.  To  be 
good,  they  must  be  worked  a  great  deal. 

Muffin  Bread. 

Make  up  over  night  just  as  you  would  light 
bread  only  softer,  adding  two  eggs,  a  mixed 
spoonful  of  butter  and  lard,  one  teaspoon  of 
sugar  at  the  time  you  make  it  up.  Mould  out 
only  in  one  loaf  as  you  would  rolls,  and  let  it 
rise  again  before  baking.  Bake  in  a  pie  plate 
(it  is  stiff  enough  not  to  run  over).  Split  in 
half,  butter,  lay  lightly  together  again,  and  send 
to  the  table  hot.  Serve  in  quarters. 

Muffins. 

Take  three  eggs,  half  pint  of  milk  and  water 
in  equal  quantities,  melt  therein  a  tablespoon- 
ful  of  lard,  then  add  half  pint  cold  water,  one 
teacup  of  yeast,  mix  all  together  and  stir  in 
flour  to  make  it  a  thick  fritter  batter. 

Quick  Light  Cake  for  Breakfast. 

Mix  dry  and  well  rubbed  together  two  tea- 
spoonsful  of  cream  of  tartar,  with  one  quart  of 
flour,  then  dissolve  three-quarters  of  a  tea- 
spoonful  of  super-carbonate  of  soda  in  a  suffi- 


BREADS.  13 

cient  quantity  of  sweet  milk  (about  a  pint), 
mix  the  whole  together,  and  bake  immediately. 
Split  and  butter.  Serve  while  hot. 

Sally  Lunn. 

One  pint  of  milk,  three  eggs,  one  quart  of 
flour,  half  a  teacup  of  yeast.  Put  this  to  rise, 
and  when  light  beat  in  one  cup  of  melted  butter. 
Then  put  it  into  your  pan  or  pans,  and  let  it 
rise  again,  and  bake  when  light. 

Sally  Lunn  (with  yeast). 

Warm  one  quart  of  milk  with  quarter  pound 
of  butter,  two  heaping  tablespoons  of  sugar, 
half  a  nutmeg.  Beat  up  three  eggs  and  put 
in,  with  a  little  salt,  and  flour  enough  to  make 
it  stiffer  than  pound  cake.  Beat  it  well.  Add 
a  teacup  of  yeast,  and  let  it  rise.  Butter  a 
fluted  cake  mould  and  pour  it  in  Bake  in  a 
quick  oven  one  hour. 

If  you  wish  tea  at  7  o'clock,  set  it  to  rise  at 
11  A.M. 

Sally  Lunn  (without  yeast). 

One  quart  of  flour,  #  piece  of  butter  the  size 
of  an  egg,  three  tablespoons  of  sugar,  two  eggs, 
two  teacups  milk,  two  teaspoons  of  cream  of 
tartar,  one  teaspoon  of  saleratus,  a  little  salt. 


14  WESTMINSTER   COOK-BOOK. 

To  mix  it  scatter  the  cream  of  tartar,  the  salt, 
and  the  sugar  into  the  flour.  Add  the  eggs 
without  having  beaten  them,  the  butter  melted, 
and  one  cup  of  the  milk.  Dissolve  thesaleratus 
in  the  remaining  cup,  and  then  stir  all  together 
steadily  a  few  minutes.  This  makes  two  loaves. 
Add  spice  and  twice  the  measure  of  sugar,  arid 
you  have  a  good  plain  cake  for  the  cake  basket. 

Supper  Fritters. 

One  and  a  half  cups  of  sugar  beaten  with 
three  eggs,  one  cup  of  sour  cream,  and  one  and 
a  half  cups  of  buttermilk,  in  which  stir  a  tea- 
spoonful  of  soda.  Add  flour  enough  to  make  a 
thin  muffin-batter,  and  fry. 

Tea  Cake. 

One  pint  of  milk,  two  eggs,  half  cup  of  but- 
ter, half  cup  of  yeast.  Make  this  into  a  rising, 
and  when  light  knead  in  sufficient  flour  to  make 
as  stiff  as  roll  dough.  Make  this  into  three  flat 
cakes,  and  let  it  rise  again. 

Wafers  or  Wine  Crackers. 

Three  pints  of  flour,  one  heaping  tablespoon- 
ful  of  lard,  one  tablespoonful  of  salt.  Rub  the 
flour,  lard,  and  salt  well  together.  Make  up 


BREADS.  15 

quite  stiff.  Knead  them  till  soft.  Break  into 
small  pieces  and  roll  them  out  as  thin  as  wafers. 
Prick  with  a  fork  before  placing  in  the  oven. 

Wheat  Muffins. 

Early  in  the  morning  take  off  a  piece  of  light- 
dough,  say  what  has  been  made  from  one  quart 
of  flour.  Thin  this  to  the  consistency  of  batter 
by  the  addition  of  sweet  milk.  After  beating 
it  till  smooth,  let  it  rise  all  together  for  one 
hour;  then  on  a  delicately  greased  griddle  drop 
the  batter  from  a  spoon,  and,  as  soon  as  lightly 
browned  on  one  side,  turn  on  the  other.  Serve 
up  hot,  and  tear  open  instead  of  cutting  with  a 
knife. 

Yeast. 

One  cup  of  hops,  two  quarts  of  water  boiled 
down  to  one  quart,  five  potatoes  boiled  and 
mashed,  one  cup  of  flour.  Mix  the  potatoes 
and  flour  together,  strain  the  hop-water  over 
them.  Put  on  the  stove  and  let  it  boil  a  few 
minutes,  then  set  it  aside  to  cool.  When  cool 
add  one  cup  of  brown  sugar  and  one  cup  of 
yeast.  It  will  keep  sweet  several  weeks. 


16  WESTMINSTER    COOK-BOOK. 

CAKES. 

A  Cheap  Cake. 

Four  eggs,  three  cups  of  flour,  two  cups  of 
sugar,  one  cup  of  milk,  half  cup  of  butter,  two 
and  a  h#lf  teaspoonsful  of  yeast  powder.  Flavor 
with  almonds,  and  bake  in  a  quick  oven. 

Albany  Cakes. 

One  and  a  half  pounds  of  flour,  one  pound  of 
sugar,  half  pound  of  butter,  one  quarter  of  an 
ounce  of  cinnamon,  one  tablespoonful  of  lard, 
one  teacup  of  cream,  one  teaspoonful  of  sale- 
ratus,  and  one  wineglass  of  rose-water. 

Butter  Cake. 

To  one  pint  of  warm  milk  add  half  a  pound 
of  butter,  the  same  of  sugar,  and  four  eggs  well 
beaten,  the  rind  of  one  lemon,  a  nutmeg,  a  tea- 
spoonful  of  salt,  one  cup  of  yeast,  and  flour 
enough  to  make  a  stiff  batter.  If  put  to  rise  in 
the  evening,  it  will  be  ready  to  bake  in  the 
morning.  Put  it  in  your  baking  pans  half  inch 
thick,  and  set  it  to  rise  a  second  time ;  when 
light,  put  small  pieces  of  butter  over  the  top, 
and  sift  cinnamon  and  sugar,  then  it  is  ready 
for  the  oven. 


CAKES.  17 

Caromel. 

Three  pounds  sugar,  one  and  a  half  cakes 
chocolate,  half  a  pound  butter,  two  cups  milk, 
one  small  bottle  extract  of  vanilla.  Boil  until 
it  thickens,  stirring  constantly.  Pour  on  but- 
tered plates  and  bar  off. 

Centennial  Cake. 

One  pound  of  sugar,  half  pound  of  butter, 
cream  the  butter  and  sugar  together,  six  eggs. 
Break  in  an  egg,  and  add  a  handful  of  flour, 
and  so  on  until  you  get  the  eggs  in ;  then  add 
a  glass  of  ice-water  and  more  flour  until  it  is 
as  stiff  as  pound  cake;  flavor  to  taste,  and  put 
into  the  flour  a  tablespoonful  of  yeast  powder. 

Children's  Cakes. 

One  and  a  half  pounds  of  flour,  three-quarters 
of  a  pound  of  sugar,  six  ounces  of  butter,  one 
nutmeg  and  a  half,  one  and  a  half  small  tea- 
cupsful  of  milk,  two  teaspoonsful  of  yeast 
powder,  one  and  a  half  tablespoonsful  of 
brandy,  and  the  same  of  rose-water. 

Chocolate  Cake. 

Two  cups  sugar,  two-thirds  cup  of  butter, 
two  cups  flour,  yolks  and  whites  of  six  eggs 

2* 


18  WESTMINSTER    COOK-BOOK. 

beaten  separately,  one  teaspoon  cream  of  tartar, 
half  teaspoon  soda  dissolved  in  half  cup  sweet 
milk.  Bake  in  layers.  Half  pound  Baker's 
chocolate  grated  fine  in  half  pint  milk,  flavor 
and  sweeten  to  taste.  Boil  this  for  a  few  min- 
utes until  it  thickens.  While  cooling  add  one 
egg  well  beaten.  Spread  the  chocolate  upon 
the  cake  as  soon  as  taken  from  the  oven  (as 
you  would  jelly  cake). 

Chocolate  Cake. 

One  pound  of  sugar,  one  pound  of  flour,  half 
a  pound  of  butter,  six  eggs,  one  cup  of  milk, 
three  teaspoonsful  of  yeast  powder. 

Icing — three-quarters  of  a  pound  of  chocolate, 
grated  and  mixed  with  four  tablespoonsful  of 
milk,  put  in  the  oven  to  melt,  and  when  melted 
mix  with  icing  the  same  as  white  mountain 
cake.  This  quantity  makes  two  large  cakes. 

Coffee  Cake. 

One  pint  of  sponge,  half  a  pint  of  milk,  one- 
quarter  pound  of  butter,  one-quarter  pound  of 
lard,  add  the  milk,  stir  in  the  sponge,  one-half 
pound  of  brown  sugar,  two  eggs.  Scald  the 
raisins  or  currants,  wipe  them  dry,  -flavor  to 
your  taste  with  spice ;  thicken  until  the  spoon 
stands  in  the  batter.  Make  up  the  sponge  the 


CAKES.  19 


night   before,    add     the   ingredients    the   next 
morning,  and  it  will  be  fit  to  bake  for  tea. 

Cream  Cake. 

One  tablespoonful  of  butter,  one  cup  of  sugar, 
two-thirds  of  a  cup  of  sweet  milk,  one  egg,  two 
teaspoonsful  of  cream  tartar,  one  of  soda,  one 
and  two-third  cups  of  flour,  flavor  with  vanilla 
or  lemon,  and  bake  in  layers  as  for  jelly  cake. 


Cup  Cake. 

Two  cups  of  white  sugar  stirred  into  one  cup 
of  butter  until  quite  light,  three  cups  of  sifted 
flour,  four  eggs  beaten  light  (whites  and  yolks 
separately)  ;  beat  the  yolks  into  the  sugar  and 
butter,  stir  the  flour  in  gently,  one  cup  of  milk, 
one  teaspoonful  of  soda,  one  of  cream  of  tartar, 
lastly  the  whites;  beat  all  wrell,  bake  in  a  mode- 
rate oven  in  small  tins,  sift  sugar  over  them. 

Cup  Cake. 

Three  cups  of  sugar,  one  of  butter,  four  of 
flour,  one  of  cream,  three  eggs,  one  teaspoonful 
of  pearlash  ;  let  these  ingredients  be  well  beaten 
together,  and  add  spice  to  your  taste. 


20  WESTMINSTER   COOK-BOOK. 

Cup  Cake. 

One  cup  of  cream,  two  cups  of  butter,  three 
cups  of  sugar,  and  four  cups  of  flour,  five  eggs, 
and  spice  to  your  taste  ;  bake  thin. 

Caromel. 

Three  pounds  of  sugar,  one  cake  of  chocolate, 
half  pint  of  cream,  quarter  of  a  pound  of  butter. 
Season  with  vanilla.  Boil  slowly  about  thirty 
minutes,  as  it  burns  easily. 

Delicate  CaJce. 

One  and  a  half  cups  sugar,  half  cup  butter, 
two  cups  flour,  four  eggs,  half  cup  milk,  two 
teaspoons  baking  powder  in  the  flour. 

Doughnuts. 

Four  pounds  and  a  half  of  flour,  two  and  a 
half  pounds  of 'sugar,  six  eggs  beaten  light, 
three  half  pints  of  milk  (warmed),  one  pound 
of  lard,  and  two  tablespoonsful  of  good  yeast. 
Mix  all  into  a  soft  dough,  let  them  stand  two 
hours  before  they  are  rolled,  then  melt  two 
pounds  of  lard  in  a  kettle,  and  throw  in  a  few 
at  a  time.  They  quickly  bake  if  the  lard  is 
scalding  hot. 


CAKES.  21 

English  Cake. 

Take  five  eggs,  then  the  weight  of  five  eggs 
in  sugar,  the  weight  of  four  in  flour,  the  weight 
of  three  in  butter,  one  nutmeg,  and  a  glass  of 
wine. 

Everton  Taffy. 

One  pound  of  sugar,  two  tablespoonsful  of 
vinegar ;  soak  twelve  hours,  then  add  a  small 
lump  of  butter  and  boil;  flavor  with  vanilla. 

Federal  Cakes. 

One  pound  of  flour,  six  ounces  of  butter,  the 
same  of  sugar,  well  rubbed  together  with  half  a 
teaspoonful  of  spice,  one  egg  well  beaten,  one- 
quarter  glass  of  rose-water,  and  six  drops  of 
essence  of  lemon.  Bake  in  small  cakes. 

French,  Custard  Cake. 

Four  eggs,  one  and  a  half  pints  of  milk, 
lump  of  butter  the  size  of  a  walnut,  three  table- 
spoons corn-starch,  one  lemon,  sugar,  and  flavor- 
ing to  taste. 

Fruit  Cake. 

One  pound  of  butter,  one  pound  of  sugar, 
one  pound  of  flour,  two  and  a  half  pounds  of 
raisins,  two  and  a  half  pounds  of  currants,  one 


22  WESTMINSTER    COOK-BOOK. 

pound  of  citron,  twelve  eggs,  four  nutmegs, 
one  tablespoon  of  cinnamon,  one  wineglass 
of  rose-water,  one  of  brandy,  two  of  wine. 

Gen.  Lee  Cake. 

Make  by  gold  cake  recipe,  putting  into  the 
batter  the  grated  rind  of  two  oranges.  Bake 
in  white  cake  tins,  and  put,  when  cold,  icing 
between  and  over  it. 

Icing  for  above. — Take  the  juice  of  two 
oranges  and  one  lemon,  into  which  put  as  much 
pulverized  sugar  as  will  make  very  stiff.  This 
is  excellent  for  any  other  cake. 

Ginger  Bread. 

Two  pounds  of  flour,  one  pound  and  a  quarter 
of  sngar,  one  pound  of  butter,  and  a  spoonful 
of  lard,  nine  eggs,  nearly  a  cup  of  ginger,  and 
either  a  half-cup  of  cinnamon  or  two  nutmegs, 
and  a  desertspoonful  of  mace,  a  small  teaspoon- 
ful  of  soda  in  milk  or  cream,  a  pint  of  molasses. 

Ginger  Cup- Cake. 

One  cup  butter,  one  cup  molasses,  one  cup 
sugar,  three  eggs,  three  cups  flour,  one  teaspoon 
saleratus,  one  tablespoon  ginger;  bake  in  pans. 
A  pound  of  stoned  and  chopped  raisins  is  an 
improvement. 


CAKES.  23 

Ginger  Cakes. 

One  pint  of  molasses,  one  cup  of  sugar,  three- 
quarters  of  a  pound  of  lard  and  butter  mixed, 
one  tablespoonful  of  ginger,  one  teaspoonful  of 
cinnamon,  and  one  of  salt,  flour  enough  to  make 
it  stitf. 

General  Directions  for  Lightening. 

In  measuring  yeast  powder  for  any  recipe  in 
this  book,  be  sure  to  heap  the  teaspoon,  or  the 
quantity  will  be  insufficient  to  produce  the  de- 
sired lightness.  The  proper  manner  to  lighten 
eggs  is  to  whisk  the  whites  first  to  a  stiff  froth, 
and  then  gradually  whip  the  yolks  into  it. 

Ginger  Snaps. 

One  cup  of  molasses,  one  cup  of  sugar,  one 
cup  of  milk,  one  cup  of  butter,  one  and  a  half 
tablespoon sful  of  ginger,  quarter  of  a  teaspoon- 
ful of  soda,  and  a  half  teaspoonful  of  cream 
tartar,  one  teaspoonful  of  salt,  and  flour  to  make 
stiff  enough  to  roll  out. 

Gold  Cake. 

Take  the  yelks  of  the  fourteen  eggs  left  from 
white  cake,  put  them  in  a  pint  measure,  and  fill 
to  the  top  with  new  milk.  Beat  well,  and  when 


24  WESTMINSTER   COOK-BOOK. 

light,  add  alternately  with  one  pound  of  sifted 
flour,  to  one  pound  of  sugar  and  three-quarters 
of  a  pound  of  butter  (creamed).  Flavor  with 
one  wineglass  of  brandy,  one  of  wine,  and  what- 
ever spice  or  extract  3^011  desire  for  flavoring. 
Put  into  the  flour  three  teaspoon sful  of  yeast 
powder.  Bake  one  hour  and  a  half  if  made  in 
a  large  cake. 

Good  Rusks  and  Doughnuts. 

Into  a  pint  of  milk,  put  three  cups  of  sugar 
and  a  bit  of  butter  the  size  of  an  egg.  Set  it  on 
the  stove  until  the  butter  is  entirely  melted. 
When  cool,  add  half  pint  of  yeast  and  four  well- 
beaten  eggs.  Cinnamon  or  nutmeg  to  taste, 
and  as  much  flour  as  will  make  it  as  thick 
as  muffin  dough.  Set  to  rise  all  night.  In  the 
morning  work  in  flour  enough  to  make  like  soft 
bread  dough,  and  make  half  into  rusks  which 
may  sit  two  or  three  hours  longer  to  rise. 
When  nicely  baked,  rub  over  with  butter,  on 
which  sprinkle  cinnamon  and  sugar  quite  thick. 
The  remaining  half  of  dough  may  be  rolled  out 
(after  the  rusks  are  baked),  and  cut  into  shapes, 
and  fried  in  boiling  lard.  Sprinkle  while  hot 
with  pulverized  sugar,  and  cinnamon  if  liked. 


CAKES.  25 

Indian  Meal  Calces. 

One  pound  of  meal,  one  pound  of  Havana 
sugar,  half  pound  of  butter,  beat  butter  and 
sugar  to  a  cream,  take  out  one  handful  of  meal 
and  add  one  of  wheat  flour,  four  eggs.  Rose- 
water,  and  spice  to  your  taste.  Drop  them  on 
tin  sheets  or  bake  them  in  very  small  tins. 

Jelly  Cake. 

One  cup  of  butter,  two  cups  of  sugar,  three 
cups  of  flour,  whites  of  seven  eggs,  and  one  cup 
of  milk. 

Jelly  Cake. 

Ten  eggs,  three-quarters  pound  sifted  flour, 
one  pound  white  sugar,  juice  and  rind  of  one 
lemon.  Separate  the  eggs,  beat  the  yolks  very 
light,  then  add  the  sugar,  then  the  whites,  and 
finally  stir  in  the  flour  gently.  Bake  in  eight 
layers. 

Jumbles. 

One  cup  butter,  two  cups  sugar,  one  teacup 
milk,  five  eggs,  one  teaspoon  soda  dissolved  in 
boiling  water,  one  teaspoon  of  nutmeg,  sufficient 
flour  to  make  a  soft  dough.  Roll  out,  cut  into 
shapes,  and  sift  sugar  over  them  before  they  go 
into  the  oven. 

3 


26  WESTMINSTER   COOK-BOOK. 

Jumbles. 

One  pound  of  flour,  three-quarters  of  a  pound 
of  butter,  the  same  of  sugar,  two  eggs  beaten 
very  light,  a  little  nutmeg  and  cinnamon,  one 
tablespoon  ful  of  rose-water. 

Lee  Cake. 

Bake  sponge  cakes  in  jelly  pans.  Grate  the 
rind  of  a  lemon  and  squeeze  the  juice,  grate  a 
large  orange  and  add  to  the  lemon,  then  stir  in 
one  pound  of  granulated  sugar  till  it  becomes 
thick.  Spread  this  between  the  layers  of  cake 
while  hot. 

Light  Wigs. 

Two  pounds  of  flour,  four  eggs,  one-quarter 
of  a  pound  of  butter,  one-half  pound  of  sugar, 
one  pint  of  milk,  a  coffee-cup  of  yeast,  and  a 
little  nutmeg. 

Little  Pine  Calces, 
j 

One  pound  of  flour,  half  pound  of  sugar,  and 
the  same  of  butter  5  beat  to  a  cream.  Mix  well 
together,  and  bake  in  small  tins. 

London  Coffee  Cake. 

Four  eggs,  half  pound  of  butter,  half  pound 
of  sugar,  half  pint  of  rich  milk,  one  pound  of 


CAKES.  27 

flour,  into  which  rub  two  teaspoonsful  o"  yeast- 
powder.  Bake  like  Sally  Lunu.  Just  before 
you  take  it  from  the  oven  sprinkle  pulverized 
sugar  over  the  top,  and  cinnamon  if  you  like. 

Love  Cakes. 

Mix  with  twelve  egg  yolks  a  glass  of  rose- 
water,  four  ounces  of  bitter  almonds  finely  pow- 
dered, and  sugar  enough  to  make  a  batter  stiff 
enough  to  bake  in  boxes. 

Maccaroons. 

One  pint  ground-nuts  or  almonds  well  beaten, 
one  pint  of  sugar,  whites  of  five  eggs  whipped- 
up,  flour  enough  to  stick  together.  Bake  in 
little  pans  or  on  white  paper  in  a  moderate  oven. 

Marbled  Cake. 

One  cup  of  butter,  two  cups  of  powdered 
sugar,  three  cups  of  flour,  four  eggs,  one  cup  of 
sweet  milk,  one-half  a  teaspoonful  of  soda,  one 
of  cream  of  tartar,  sifted  with  the  flour.  When 
the  cake  is  mixed,  take  out  about  one  teacup  of 
batter,  and  stir  into  this  a  large  spoonful  of 
grated  chocolate,  wet  with  a  scant  tablespoon- 
ful  of  milk.  Fill  the  mould  about  one  inch  deep 
with  the  yellow  batter,  then  drop  on  this  in  two 
or  three  places  a  spoonful  of  the  dark  mixture ; 


28  WESTMINSTER    COOK-BOOK. 

give  the  brown  spots  a  light  stir  with  the  top 
of  the  spoon,  spreading  it  in  broken  circles 
upon  the  lighter  surface.  Proceed  in  this  order 
until  it  is  used  up.  When  cut  the  cake  will  be 
handsomely  variegated.  The  reserved  cupful 
of  batter  may  be  colored  witli  enough  prepared 
cochineal  to  give  it  a  fine  pink  tint,  and  mix  as 
you  do  the  brown. 

Marvels. 

Beat  two  eggs  very  light,  add  one  pint  of 
flour,  a  little  salt,  and  two  dessertspoonsful  of 
water.  Fry  them  in  hot  lard,  and  sprinkle 
sugar  over  them  when  done. 

Montr ose  Cakes. 

One  cup  of  sugar,  two  eggs,  one  cup  of  sweet 
milk,  one  tablespoonful  of  butter,  one  teaspoon- 
ful  of  yeast-powder,  and  four  cups  of  flour. 

Orange  Caike. 

Mix  well  together  one  pound  of  sugar  and 
three-quarters  of  a  pound  of  butter;  when  light 
add  eight  eggs ;  mix  well,  and  flavor  with  ex- 
tract of  orange ;  then  add  three-quarters  of  a 
pound  of  sifted  flour,  and  stir  until  the  dough 
becomes  smooth;  put  in  one  or  more  pans,  and 
bake. 


CAKES.  29 

Parkton  Rusk. 

Two  cups  of  sugar,  four  ounces  of  butter, 
four  eggs,  one  nutmeg;  cream  the  sugar  and 
butter  together,  then  put  in  the  nutmegs,  and 
add  the  eggs,  and  when  well  mixed  stir  in  one 
cup  of  yeast  and  one  cup  of  warm  water,  and 
thicken  with  a  pound  and  a  quarter  of  flour, 
and  set  it  to  rise.  This  should  be  done  about 
noon,  and  at  night  work  into  the  rising  a  pound 
and  a  quarter  more  of  flour,  and  put  it  again  to 
lighten.  The  next  morning  make  out  the  rusk, 
lighten  them  again,  and  bake  them  when  suffi- 
ciently light.  This  is  a  most  excellent  receipt. 

Plain  Sugar  Cake. 

Three  pints  of  flour,  rub  into  it  one  teacup  of 
butter,  three  cups  of  sugar,  one  cup  of  milk, 
four  eggs,  two  teaspoonsful  of  yeast-powder 
mixed  in  with  the  flour.  Flavor  to  taste. 

Queen's  Cake. 

One  pound  of  flour,  one  pound  of  white  sugar, 
half  a  pound  of  butter,  six  eggs,  one  teacupful 
of  cream,  one  nutmeg,  one  wineglass  of  brandy, 
cream  the  butter  and  sugar  together,  then  add 
the  cream,  then  the  eggs,  then  the  flour,  and 
lastly  stir  in  the  brandy. 

3* 


30  WESTMINSTER   COOK-BOOK. 

Raised  Doughnuts. 

One  quart  of  sugar,  a  scant  pint  of  lard,  one 
pint  of  milk,  one  pint  of  water;  make  into  a 
sponge  with  a  cup  of  yeast,  four  eggs.  Make 
into  a  sponge  at  noon,  let  it  rise  until  bedtime, 
then  add  flour  enough  to  knead  out  soft,  a  little 
salt,  one-half  a  teaspoonful  of  soda,  one  nutmeg. 
Let  it  stand  until  morning,  then  roll  and  cut 
out  small  in  order  to  let  them  rise  again,  until 
they  will  float  in  hot  lard  (even  if  you  have  to 
wait  to  10  A.  M.  to  fry  them).  The  knack  is 
to  get  them  light  enough.  Eoll  in  pulverized 


sugar. 


Soft  Ginger  Bread. 

One  cup  of  sugar,  one  cup  of  butter,  one  and 
a  half  cups  of  molasses,  four  eggs,  one  teaspoon- 
ful of  soda,  one  of  ginger,  and  two  of  cinnamon, 
and  stir  in  flour  sufficient  to  mix  it. 

Sponge  Cake. 

One  pound  and  a  half  of  eggs,  one  pound 
and  a  half  of  sugar,  three-quarters  of  a  pound 
of  flour,  the  grated  rind  and  juice  of  two 
lemons. 


CAKES.  31 

Sugar  Cakes. 

Four  eggs,  one  pound  sugar,  one  teacup 
butter,  one  teacup  milk,  one  teaspoon  soda,  one 
of  cream  of  tartar,  flour  enough  to  roll. 

Sugar  Cakes  (another). 

Six  eggs,  four  and  a  half  cups  light-brown 
sugar,  one  cup  milk,  one  cup  butter,  half  cup 
lard,  one  teaspoon  soda,  one  of  cream  of  tartar, 
flour  enough  to  roll. 

Superior  Chocolate  Cake. 

Cream  together  two  cups  of  sugar,  and  one 
of  butter,  then  add  one  cup  of  milk,  half  cake 
of  Baker's  chocolate  (grated).  Put  in  five 
well-beaten  eggs,  and  three  cups  of  flour  into 
which  you  have  stirred  three  teaspoonsful  of 
yeast  powder,  adding  the  eggs  and  flour  alter- 
nately. 

Filling  for  the  above. — One  pound  of  pulver- 
ized sugar,  with  water  enough  to  wet  it.  Beat 
the  whites  of  three  eggs  a  little,  but  not  to  a 
stiff  froth;  add  the  sugar,  then  half  a  cake  of 
chocolate  grated.  Boil  until  it  thickens,  and 
after  removing  from  the  fire,  and  it  cools  a  little, 
stir  in  a  grated  cocoanut.  Flavor  with  vanilla. 


32  WESTMINSTER   COOK-BOOK. 

Swiss  Cake. 

Take  butter,  flour,  and  sugar,  of  each  the 
weight  of  four  eggs.  Beat  together  the  yolks 
and  sugar,  add  ten  drops  of  essence  of  lemon, 
and  a  large  teaspoonful  of  rose-water,  add  the 
butter  just  melted,  and  slowly  sift  in  the  flour, 
beating  it  until  well  mixed.  Then  stir  in  the 
whites  (beaten  stiff),  and  beat  hard  for  a  few 
minutes.  Butter  the  tin  and  bake  cake  half  an 

hour. 

x 

Tea  Calces. 

Rub  four  ounces  of  butter  into  eight  ounces 
of  flour,  eight  ounces  of  currants,  six  ounces 
fine  sugar,  two  yolks  and  one  white  of  egg,  and 
a  spoonful  of  brandy ;  roll  the  paste  and  cut  with 
a  wineglass. 

Washington  Cake. 

One  cup  of  sugar,  three  eggs,  one  cup  of 
yeast,  one  teacup  melted  butter,  one  pint  new 
milk;  make  it  a  thick  batter. 

White  Cake. 

One  pound  of  flour,  the  same  of  sugar,  three- 
quarters  of  a  pound  of  butter,  the  whites  of 
fourteen  eggs ;  flavor  with  peach-water  or 


CAKES.  33 

blanched  almonds;  use  three  teaspoonsful  of 
yeast  powder.  If  baked  in  a  large  cake,  bake 
one  hour. 

White  Mountain  Cake. 

One  cup  butter  and  three  cups  sugar  creamed 
well  together,  half  cup  sweet  milk,  one  teaspoon 
of  cream  of  tartar  in  three  and  a  half  cups  of 
flour,  half  teaspoon  of  soda  in  a  little  water, 
whites  of  ten  eggs  beaten  very  light ;  flavor  with 
almond.  Put  flour  in  last.  Bake  in  three  jelly 
tins.  When  cool,  put  icing  over  each  cake,  and 
grated  cocoanut  over  the  icing.  Place  the  cakes 
together,  then  ice,  and  grate  cocoanut  over  the 
top  and  sides. 

Variety  Cake. 

The  whites  of  five  eggs,  twro  cups  pulverized 
sugar,  two  cups  and  a  half  of  flour,  three-quar- 
ters of  a  cup  of  butter,  one  cup  of  sweet  milk, 
three  teaspoonsful  of  baking  powder.  Flavor 
with  vanilla.  Take  four  tablespoonsful  of  this 
dough,  and  to  it  add  half  cup  molasses,  half  cup 
raisins,  a  few  currants,  and  half  cup  flour.  Bake 
like  jelly  cake,  dividing  the  white  dough  into 
two  cakes,  putting  the  fruit  cake  between  with 
layers  of  tart  jelly. 


34  WESTMINSTER    COOK-BOOK. 

DESSERTS. 

A  Plain  Pudding  (without  eggs). 

Three  cups  flour,  one  cup  molasses,  two  of 
suet,  one  of  milk,  half  pound  raisins  (cut),  half 
pound  currants,  two  teaspoons  cream  of  tartar 
rubbed  through  the  flour,  half  teaspoon  soda 
dissolved  in  the  milk.  Steam  four  hours  in  a 
covered  buttered  pudding  mould.  "Wine  sauce. 

Apple  Charlotte. 

Butter  several  thin  slices  of  bread  and  line  the 
sides  of  a  deep  earthen  dish  with  them,  always 
placing  the  buttered  side  next  the  dish.  Then 
put  in  a  layer  (about  two  inches  thick)  of  apples 
sliced  up  thin,  put  on  the  top  of  this  sugar 
sprinkled  thickly,  and  three  cloves.  Then  ano- 
ther layer  of  bread  and  butter,  then  apples,  and 
so  on  with  alternate  la}7ers  until  the  dish  is  full. 
Finally  butter  bread,  lay  it  on  a  plate,  pour  some 
milk  over  it,  lift  carefully,  and  place  it  on  the 
top  of  the  whole,  cover  with  a  plate,  put  a 
weight  on  it,  and  let  it  bake  slowly  two  hours. 
No  sauce. 

Apple  Fritters. 

Four  pints  of  finely  chopped  apples,  four  eggs, 
a  tcaspoouful  of  salt,  one  pint  and  a  half  of 


DESSERTS.  35 

water,  sixteen  heaping  tablespoons ful  of  flour. 
Should  the  apples  be  very  juicy,  it  may  be  found 
necessary  to  add  more  flour.  This  same  batter 
makes  an  excellent  pudding  baked  and  eaten 
with  cream  sauce  or  molasses. 

Apple  Meringue. 

Stew  your  apples  well  and  smoothly,  sweeten 
to  taste,  and  add  the  rind  of  a  lemon.  Take  the 
whites  of  five  eggs,  beat  to  a  stiff  froth,  put  to 
them  a  teacup  of  powdered  sugar,  a  little  rose- 
water,  and  juice  of  the  lemon.  Put  the  fruit  in 
a  flat  dish  and  with  a  spoon  put  in  the  eggs. 
Put  into  the  oven  to  brown.  A  spoonful  of 
butter  stirred  in  the  apples  while  hot  is  an 
improvement. 

Apple  Pudding. 

A  pint  of  apples  stewed  and  mashed  through 
a  colander ;  add  a  quarter  of  a  pound  of  butter 
and  a  quarter  of  a  pound  of  sugar,  five  eggs 
beaten  light,  orange-peel  and  rose-water  to  your 
taste.  Stick  some  citron  on  the  top  of  your 
pudding;  bake  in  a  paste.  0 

Apple  Sago. 

Raw  apples  chopped  fine,  one  quart  of  boiling 
water,  six  tablespoon sful  or  quarter  of  a  pound 
of  sago.  Sweeten  to  taste,  and  add  the  rind 
and  juice  of  one  lemon. 


36  WESTMINSTER   COOK-BOOK. 

Baked  Batter  Pudding. 

Five  eggs  well  beaten,  five  even  tablespoons 
of  flour,  five  of  milk  to  mix  the  flour.  Add  one 
quart  of  boiling  milk.  Bake  fifteen  minutes. 
"Wine  sauce. 

Bird-Nest  Pudding. 

Take  ten  eggs,  nine  tablespoonsful  of  flour, 
one  quart  of  milk.  Take  the  core  out  of  your 
apples,  fill  them  with  sugar,  butter,  and  nut- 
meg. Place  them  in  a  pan  and  pour  the  batter 
over  them.  Bake  until  the  apples  are  done. 

Blackberry  Pudding. 

One-quarter  of  a  pound  of  butter,  the  same 
of  sugar  and  flour,  a  quarter  of  a  pound  also  of 
grated  bread,  three  pints  of  blackberries,  three 
eggs,  and  a  half  teaspoonful  of  saleratus  dis- 
solved in  a  teaspoonful  of  cream,  or  one  tea- 
spoonful  of  yeast  powder. 

Blanc-Mange. 

Three  tablespoonsful  of  corn-starch  mixed 
with  a  little  milk,  the  yolks  of  four  eggs  beaten 
light,  four  tablespoonsful  of  sugar — when  the 
milk  boils  pour  it  over  the  eggs,  put  in  the 
corn-starch,  and  flavor  with  vanilla.  This  re- 
quires a  quart  of  milk. 


DESSERTS.  37 

Bread  Pudding. 

Take  two  thick  slices  of  bread  across  the 
loaf,  pour  boiling  water  over  it,  when  soft  pour 
off  the  water,  mash  the  bread  very  fine,  a  piece 
of  butter  the  size  of  an  egg,  two  eggs,  one  cup 
sugar,  one  pint  milk.  Beat  the  sugar  and  eggs 
together,  then  stir  in  the  milk;  flavor  to  taste. 
Mix  all  together  and  bake  it.  In  winter  a 
piece  of  suet  the  size  of  an  egg  may  be  substi- 
tuted for  the  butter,  but  not  in  summer. 

Centennial  Baked  Apple  Dumplings. 
Take  one  pint  of  flour,  a  heaped  table- 
spoonful  of  lard,  two  heaped  teaspoonsful 
of  yeast  powder,  a  little  salt,  and  sufficient 
milk  to  make  a  soft  dough.  Divide  it  into 
twelve  portions,  rolling  each  into  a  thin  round 
cake.  Chop  fine  sixteen  apples,  into  which 
stir  sufficient  sugar  to  sweeten  pleasantly,  and 
half  a  grated  nutmeg.  Put  into  each  cake  of 
dough  as  much  chopped  apple  as  will  fill  it, 
and  leave  a  margin  for  joining  and  forming 
into  a  ball.  Put  these  balls  into  a  deep  pan  or 
dish,  and  nearly  cover  them  with  water.  Be- 
tween each  dumpling  put  a  small  piece  of  but- 
ter and  a  tablespoonful  of  sugar  to  make  the 
sauce.  Lastly,  a  small  piece  of  butter  on  the 
top  of  each  to  brown  them.  Bake  half  hour. 

4 


38  WESTMINSTER    COOK-BOOK. 

Chocolate  Blanc- Many e. 

One  quart  of  milk,  three  eggs,  four  ounces  of 
chocolate,  six  tablespoonsful  of  white  sugar, 
half  box  gelatine.  Let  the  gelatine  soak  half 
hour  in  the  milk;  grate  the  chocolate  and  mix 
with  a  little  milk.  When  the  milk  and  gela- 
tine begin  to  boil,  stir  in  the  chocolate— have 
the  eggs  and  sugar  well  beaten  together,  then 
pour  the  boiling  mixture  on  them,  stirring  all 
the  time — return  to  the  fire  and  let  boil  hard 
for  ten  minutes.  Put  in  moulds  to  cool. 

Cocoanut  Pudding. 

Two  cocoanuts  grated,  half  pound  sugar, 
half  pound  butter,  whites  of  eleven  eggs,  cream 
butter,  sugar  and  eggs  together,  then  add  the 
cocoanuts.  Bake  in  a  paste. 

Cocoanut  Pudding. 

Half  pound  of  butter  and  half  pound  of  fine 
sugar  beaten  to  a  cream,  half  pound  of  cocoanut 
grated  fine,  then  add  in  the  whites  of  six  eggs 
beaten  light.  Eose-water  to  your  taste.  This 
quantity  will  make  twyo  puddings,  baked  in  a 
paste. 


DESSERTS.  39 

Cottage  Pudding. 

One  cup  sugar,  half  cup  butter  beaten  to  a 
cream,  one  egg,  two  teaspoons  cream  of  tartar 
well  mixed  in  two  cups  flour,  one  teaspoon  soda 
dissolved  in  one  cup  milk,  and  stirred  in  at  the 
last  when  ready  to  put  in  the  oven;  season  to 
taste.  Bake  half  hour.  Wine  sauce. 

Cottage  Pudding. 

Three  cups  of  flour,  one  cup  of  sugar,  one  cup 
of  milk,  two  tablespoonsful  of  butter,  one  tea- 
spoonful  of  yeast  powder.  Beat  well  together. 
Bake  half  an  hour,  and  cat  with  sauce. 

Cral)  Apple  Jelly. 

Pick  and  wash  your  apples,  put  them  on  with 
water  enough  to  cover  them  well.  Simmer 
until  the  skins  peel  off  easily.  Then  take  them 
from  the  fire,  and  allf>w  three  and  three-quar- 
ters of  a  pound  of  white  sugar  to  four  pints  of 
juice.  Put  the  juice  over  the  fire,  and  let  it 
boil  well,  taking  off  the  scum  as  it  rises.  After 
the  scum  ceases  to  rise,  put  in  the  sugar,  and 
stir  until  it  has  all  dissolved.  Take  from  the 
fire  and  put  it  in  small  jelly  glasses. 


40  WESTMINSTER   COOK-BOOK. 

Cream  Pie. 

One  cup  sugar,  one  tablespoonful  of  butter, 
one  cup  and  a  half  of  flour,  two-thirds  of  a  cup 
of  milk,  one  egg,  two  spoonsful  of  yeast  powder. 
Roll.  Beat  together  one  egg,  one  tablespoon- 
ful corn-starch,  one  tablespoonful  flour,  and 
two  of  sugar.  Stir  it  into  a  half  pint  of  milk, 
and  boil  to  thick  custard.  Flavor  with  vanilla. 
Spread  and  pile  for  cream  pie. 

Cream  Puffs. 

Six  ounces  of  flour,  four  ounces  of  butter, 
four  eggs,  and  one  tumbler  of  cold  water.  Put 
the  water  into  a  pan  with  the  butter,  and  let  it 
come  to  a  boil.  Throw  in  the  flour  all  at  once, 
and  let  it  boil  until  the  flour  is  well  cooked. 
"When  cold,  add  the  eggs  one  at  a  time.  Beat 
each  one  well  into  the  flour,  before  adding  the 
other.  Drop  tablespoonsful  in  muffin  rings, 
and  bake. 

Cream  for  filling  the  above. — One  tumbler  of 
milk,  half  cup  sugar,  quarter  of  a  cup  of  flour, 
one  egg.  Stir  over  the  fire  until  it  thickens. 
Flavor  to  taste.  When  the  puffs  are  cold, 
split  them,  and  fill  with  the  cream. 


DESSERTS.  41 

Flavoring  for  Custards,  Calces,  etc. 

Take  twenty  drops  of  oil  of  bitter  almonds, 
drop  them  on  a  small  lump  of  magnesia.  Place 
a  funnel  in  the  mouth  of  a  bottle.  Get  a  piece 
of  "  filtering  paper"  from  a  druggist.  Rub 
smoothly  together  on  the  middle  of  this  paper, 
the  magnesia  and  oil  of  almonds.  Place  in  the 
funnel,  and  over  this  pour  one  pint  of  cold 
water.  When  filtered  it  is  ready  for  use.  Any 
other  essential  oil  may  be  prepared  in  the  same 
manner. 

Florindine. 

Boil  one  quart  of  milk,  stir  in  four  table- 
spoons of  rice-flour,  let  it  boil  ten  minutes. 
Add  one  teacup  of  sugar,  grated  nutmeg  or 
vanilla,  a  gill  of  cream,  five  eggs  beaten  sepa- 
rately until  very  light.  Bake  in  paste. 

Fritters. 

Put  a  piece  of  butter  the  size  of  an  egg  into 
one  pint  of  boiling  water.  Stir  into  this  suffi- 
cient flour  to  make  it  very  stiff.  Beat  smooth ; 
as  it  cools,  beat  in  five  eggs  (one  at  a  time). 
Drop  by  spoonsful  into  hot  lard.  Serve  with 
wine  and  sugar. 

4* 


42  WESTMINSTER   COOK-BOOK. 

Foam  Sauce. 

One  teacup  sugar,  two-thirds  of  a  cup  of 
butter,  one  teaspoonful  of  flour,  beat  smoothly; 
then  place  over  fire  and  stir  in  three  gills  of 
boiling  water,  and  flavor  with  wine  or  extract. 

French  Puff-Paste. 

One  pound  of  flour,  a  quarter  of  a  pound  of 
lard,  a  half  pound  of  butter,  and  a  half  pint  of 
water.  This  quantity  will  make  two  pies  and 
two  puddings. 

Frozen  Custard. 

Take  two  quarts  of  milk,  twelve  eggs,  and 
sixteen  tablespoonsful  of  sugar,  and  make  a 
custard  ;  flavor  when  cold  with  vanilla,  and 
then  freeze  as  ice-cream. 

Gelatine  Jelly. 

To  a  package  of  gelatine  add  one  pint  of 
cold  water,  the  juice  of  three  lemons  and  the 
rind  of  one.  Let  it  stand  one  hour ;  then  add 
twd^and  a  half  pints  of  boiling  water,  one  pint 
of  wine,  and  two  pounds  of  white  sugar ;  strain 
and  run  into  moulds.  A  tablespoonful  of 
brandy  improves  it,  and  the  flavor  may  be 
varied  by  the  addition  of  three  or  four  whole 
cloves  or  a  stick  or  two  of  cinnamon. 


DESSERTS.  43 

Ground  Corn  Pudding. 

Stir  three-quarters  of  a  pound  of  butter  into 
two  pounds  of  warm  mush,  then  add  the  yolks 
of  six  eggs,  the  juice  of  two  lemons,  and  the 
rind  of  one,  with  sugar,  and  spice  to  taste. 
Bake  in  paste. 

Grits  Pudding. 

Take  one  cup  grits,  boil  it ;  when  boiled  add 
a  piece  of  butter  the  size  of  an  egg,  one  quart 
milk,  four  eggs,  half  nutmeg,  one  wineglass  of 
wine.  Bake  in  an  earthen  dish.  Ornament 
with  spots  of  currant  jelly.  This  quantity 
makes  two  good-sized  puddings. 

Hen's  Nest. 

Get  fine  eggs,  make  d  hole  at  one  end  and 
empty  the  shells,  fill  with  blanc-mange.  "When 
stiff  and  cold  take  off  the  shells.  Pare  the 
yellow  rinds  from  six  lemons,  boil  them  in 
water  till  tender,  then  cut  in  strips  to  resemble 
straw,  and  preserve  in  sugar.  Fill  a  small  dish 
half  full  of  nice  jelly,  when  it  is  set  put  the 
strips  of  lemon  on  it  in  the  form  of  a  nest,  and 
lay  the  eggs  on  it.  To  make  the  blanc-mange : 
Break  one  ounce  of  isinglass  into  very  small 
pieces,  wash  it  well,  and  pour  on  one  pint  of 


44  WESTMINSTER   COOK-BOOK. 

boiling  water.  Next  morning  add  one  quart  of 
milk,  boil  until  the  isinglass  dissolves;  strain 
it,  put  in  two  ounces  of  sweet  almonds  pound- 
ed; sweeten  it,  and  put  it  in  the  egg-shells. 
Julep  straws  can  be  used  instead  of  the  lemon 
strips. 

Iced  Apples. 

Pare  and  core  twelve  large  apples,  fill  with 
sugar,  very  little  butter  and  cinnamon,  bake  till 
nearly  done.  Let  them  cool,  and,  if  you  can 
without  breaking,  put  on  another  dish,  if  not, 
pour  off  the  juice,  have  some  icing  prepared, 
lay  on  top  and  sides,  and  set  into  the  oven  a 
minute  or  two  to  brown  slightly.  Serve  with 
cream. 

Irene  Spanish  Cream. 

Take  half  box  gelatine  to  a  quart  of  milk,  let 
it  dissolve  in  the  milk  while  heating,  which  is 
best  stirred  all  the  time  to  prevent  burning. 
Beat  the  yolks  of  four  eggs  with  five  tablespoons- 
ful  of  sugar.  As  soon  as  the  milk  boils,  pour 
it  on  the  beaten  yolks,  and  return  to  the  fire, 
stirring  all  the  time.  As  soon  as  it  comes  to 

o 

the  consistency  of  custard,  have  ready  the  well- 
beaten  whites,  and  when  the  custard  has  been 
two  or  three  minutes  off  the  fire,  stir  the  whites 
in  thoroughly.  Flavor  to  taste.  Pour  into 
moulds,  which  have  been  dipped  in  cold  water. 


DESSERTS.  45 

Jelly  (without  boiling). 

To  one  package  of  "  Cox's  Sparkling  Gela- 
tine," add  one  pint  of  cold  water,  the  juice  of 
three  lemons,  and  the  rinds  pared  very  thin. 
Let  it  stand  one  hour,  then  add  throe  pints  of 
boiling  water,  half  pint  wine,  and  one  and  a  half 
pounds  white  sugar.  When  the  sugar  is  dis- 
solved, strain  the  lemon  rinds  out,  and  set  it 
away  to  cool. 

Lemon  Meringue. 

Two  large  lemons  (rind  and  juice),  two  tea- 
cups sugar,  one  teacup  milk,  two  tablespoons 
corn-starch  dissolved  in  the  milk,  yolks  of  six 
eggs.  Beat  the  yolks  light,  add  the  sugar  and 
lemon,  and  milk  with  corn-starch.  Place  in  a 
paste,  and  bake  it.  Beat  the  whites  of  the  eggs 
to  a  stiff  froth  with  eight  tablespoons  of  sugar, 
put  it  on  the  pie,  and  replace  in  the  oven  until 
it  is  a  light  brown. 

Lemon  Pudding. 

Three  potatoes  boiled  and  well  mashed,  rind 
of  three  and  juice  of  two  lemons,  half  a  pound 
butter,  half  a  pound  sugar,  yolks  of  eleven  eggs. 
Cream  the  sugar,  butter,  and  eggs  together, 
then  add  lernon  and  potato. 


46  WESTMINSTER   COOK-BOOK. 

Lemon  Pudding. 

The  juice  and  rind  of  one  lemon,  one  cup  of 
sugar,  the  yolks  of  two  eggs,  three  tablespoons- 
ful  of  flour,  and  milk  to  fill  the  plate.  Merin- 
gue. 

Meringue  Pudding. 

Pour  one  quart  of  boiling  milk  upon  one  pint 
of  grated  bread  crumbs,  one  teacup  of  granu- 
lated sugar,  one  teaspoonful  of  salt,  a  lump  of 
butter  the  size  of  an  egg,  and  the  grated  rind 
of  one  lemon.  Stir  well,  and  when  cool  add  the 
well-beaten  yolks  of  six  eggs.  Pour  this  mix- 
ture in  a  buttered  dish  and  bake.  When  it  is 
done,  let  it  stand  until  cold,  then  pour  over  it  a 
meringue  formed  of  the  whites  of  six  eggs,  two 
cups  of  pulverized  sugar,  and  juice  of  one  lemon. 
Put  it  in  a  hot  oven  until  browned  over  the  top. 

Mince  Meat  Pudding. 

One  pint  and  a  half  of  milk,  six  eggs,  and  as 
much  bread  as  will  make  it  sufficiently  thick, 
three  or  four  tablespoonsful  of  mince  meat,  one 
quarter  of  a  pound  of  butter,  and  spice  and 
sugar  to  your  taste.  Baked  without  paste. 

Orange  Jelly. 

One  half  package  of  gelatine,  half  pint  cold 
water,  half  pint  boiling  water,  two  cups  of 


DESSERTS.  47 

sugar,  juice  of  five  oranges,  and  two  lemons. 
Strain  into  moulds. 

Peach  Ice  Cream. 

Pare  a  half  peck  of  peaches,  and  wash  them  ; 
sweeten  them  with  a  pound  and  a  half  of  sugar, 
and  stir  in  two  quarts  of  milk;  then  freeze. 

Plombiere. 

One  pint  of  scalded  milk,  one  pint  of  cream, 
one  teaspoonful  isinglass,  one  handful  seedless 
raisins,  one  ounce  of  citron,  shreds  of  preserved 
pineapple,  ginger,  or  cherries,  four  tablespoons- 
ful  of  wine;  sugar  to  your  taste,  a  little  extract 
of  almonds,  the  whites  of  four  eggs  beaten  stiff. 
Freeze  as  ice  cream. 

Plum  Pudding. 

Thirteen  eggs,  one  pound  of  sugar,  a  small 
loaf  of  stale  bread  (grated),  one  pound  of  rai- 
sins, one  pound  of  currants,  one  pound  of  suet, 
a  quarter  of  a  pound  of  citron,  and  a  handful 
of  flour. 

Plum  Pudding  (without  eggs). 

One  cup  molasses,  one  cup  suet,  one  cup  milk, 
one  teaspoon  soda,  one  pound  raisins,  as  much 
flour  as  will  make  a  very  stiff  batter.  Boil  two 
hours,  and  serve  with  any  kind  of  sauce.  * 


48  WESTMINSTER   COOK-BOOK. 

Potato  Pudding. 

One  pound  finely  mashed  potatoes,  quarter 
pound  butter,  quarter  pound  sugar,  half  nut- 
meg, three  eggs.  Bake  in  paste  without  a  top 
crust,  or  in  a  deep  dish  without  any  paste. 

Pudding  Sauce. 

One  cup  of  sugar,  half  a  cup  of  butter,  half  a 
pint  of  boiling  water,  a  little  thickening  of  flour ; 
boil  a  few  minutes  and  add  one  egg  well  beaten, 
flavor  with  brandy,  or  wine,  or  nutmeg.  This 
cannot  be  excelled. 

Puff  Paste. 

One  pound  and  a  quarter  of  sifted  flour,  one 
pound  of  butter  cut  in  quarters ;  take  a  pound 
of  flour,  and  with  a  knife  cut  fine  one  of  the 
quarters  of  butter  into  the  flour,  wet  it  with 
half  a  pint  of  ice-water,  then  roll  it  out  and  lay 
in  the  other  quarter  of  butter  in  small  pieces, 
and  dredge  a  part  of  the  remaining  flour  over 
the  butter,  and  roll  again,  so  continuing  until 
the  butter  is  all  used. 

Rice  Coquettes. 

One  teacup  of  rice,  boiled  in  a  pint  of  milk  and 
the  same  of  water,  until  quite  tender  and  very 


DESSERTS.  49 

dry ;  while  hot  add  a  piece  of  butter  the  size  of 
an  egg,  two  tablespoonsful  of  white  sugar,  two 
eggs,  juice  and  grated  peel  of  one  lemon,  or 
essence  of  lemon;  stir  well  and  dry  on  the 
stove.  Have  ready  the  yolks  of  two  eggs  beaten 
on  a  plate,  some  fine  cracker  crumbs  on  another, 
make  up  the  rice  into  rolls,  dip  first  in  the  egg, 
then  the  cracker,  and  fry  in  hot  lard  to  a  light 
brown  ;  sprinkle  powdered  sugar  over  them. 

Rice-Flour  Pudding. 

Put  to  boil  one  quart  of  milk,  reserving  a  tea- 
cupful  to  mix  five  tablespoonsful  of  rice  flour. 
When  the  milk  boils,  put  in  the  mixed  flour, 
and  stir  it  until  it  thickens  a  little.  When 
slightly  cool,  stir  in  a  quarter  of  a  pound  of 
butter,  and  the  well-beaten  yolks  of  four  eggs, 
with  six  tablespoonsful  of  white  sugar.  When 
ready  to  bake,  mix  in  the  whites  of  the  eggs 
whipped  to  a  stiff  froth.  Flavor  with  the 
juice  and  grated  rind  of  a  lemon,  or  a  glass  of 
rose-water. 

Rice  Pudding  (without  eggs)* 

Wash  a  small  coffee  cup  of  rice  and  put  it 
into  three  pints  of  milk  over  night,  in  the 
morning  add  a  piece  of  butter  half  the  size  of 

5 


50  WESTMINSTER   COOK-BOOK. 

an  egg,  one  teacup  of  sugar,  a  little  salt,  nut- 
meg and  cinnamon  ;  bake  two  and  a  half  hours. 
After  it  has  become  hot  enough  to  melt  the 
butter,  stir  it  from  the  bottom  (without  moving 
the  dish) ;  if  raisins  are  to  be  used  stir  them  in 
now. 

Hiz-au-Lait. 

Soak  two  tablespoons  of  rice  in  a  quart  of 
milk.  When  soaked,  add  one  salt  spoon  of  salt, 
a  small  stick  of  cinnamon,  half  cup  sugar. 
Place  in  a  well-heated  oven.  Cook  slowly  two 
hours. 

Sally  Lunn ;  or,  Cake  Pudding. 

Take  a  piece  of  butter  the  size  of  an  egg,  and 
cream  with  two  cups  of  sugar — then  of  a  cup 
of  sweet  milk  add  half — mix  well  and  stir  in 
one  cup  of  flour,  then  the  other  half  of  milk 
and  a  second  cup  of  flour.  Of  four  eggs  well 
beaten  add  one-half,  and  then  the  third  cup  of 
flour — then  the  remaining  half  of  eggs  and  the 
fourth  cup  of  flour,  in  which  must  be  put  a  tea- 
spoonful  of  yeast  powder.  The  whole  well 
beaten  and  put  in  the  oven  to  bake — will  take 
an  hour  or  so.  This  makes  a  nice  Sally  Lunn 
for  supper,  or,  eaten  with  cold  sauce,  makes  a 
nice  dessert. 


DESSERTS.  51 

Snow  Pudding. 

Half  box  gelatine,  half  pint  of  cold  water — 
let  it  soak  half  hour — then  add  half  pint  boiling 
water.  When  cold,  add  the  whites  of  three 
eggs  beaten  a  little,  two  cups  of  sugar,  juice 
of  two  lemons.  Beat  three-quarters  of  an  hour. 
Put  in  moulds  to  cool ;  make  a  custard  of  the 
yolks  and  flavor  with  vanilla,  to  eat  over  it. 

Superior  Mince- Meat. 

One  pound  of  chopped  meat,  one  pound  and 
a  half  of  chopped  suet,  two  pounds  of  raisins, 
two  pounds  of  currants,  half  pound  of  citron, 
half  teaspoonful  ground  cloves,  two  orange 
rinds  dried  and  pounded,  one  tablespoonful 
ground  ginger,  one  of  cinnamon  and  allspice 
(mixed),  one  teaspoonful  of  mace,  one  dozen 
pippin  apples  chopped  fine,  three  pounds  of 
sugar,  one  pint  of  wine,  one  pint  of  cider,  one 
pint  of  brandy,  and  a  little  salt. 

Tapioca  and  Apples. 

Soak  two  tablespoons  of  tapioca  in  one  pint 
of  water  three  hours,  then  sweeten  it  with  one 
cup  of  sugar.  Pare  and  core  twelve  pippin 
apples,  fill  with  sugar,  pour  the  tapioca  over 
them,  and  bake.  When  done,  grate  nutmeg 
over  the  top. 


52  WESTMINSTER    COOK-BOOK. 

Vanilla  Sauce. 

To  three  pints  of  milk  stir  in  one  tablespoon- 
ful  of  flour  or  arrowroot,  the  yolks  of  six  eggs 
well  beaten.  Stir  until  it  boils.  Sweeten  to 
taste,  and  flavor  strongly  with  vanilla.  Use 
when  cold. 

Whortleberry  Pudding. 

Two  cups  of  sugar,  five  eggs,  three  cups  of 
flour,  half  cup  cream ;  make  up  thick  with 
whortleberries.  Add  a  'little  yeast  powder. 
Bake  or  boil  several  hours. 


PICKLES. 

Black  Walnut  Pickles. 

Take  them  in  the  spring  when  you  can  run  a 
needle  easily  through  them.  First  wash  and 
wipe  them,  then  stick  them  all  over  with  a  large 
needle.  Take  three  large  onions  and  stick  them 
full  of  cloves.  Put  your  walnuts  in  a  stone 
jar,  arranging  them  with  one  of  the  onions  at 
the  bottom,  one  in  the  middle,  and  one  at  the 
top,  then  cover  the  whole  with  cold  vinegar, 
and  tie  the  jar  over  closely  to  exclude  the  air. 
The  longer  you  can  keep  them  before  using,  the 
better  you  will  find  them,  as  age  improves  them. 


PICKLES.  53 

Chow- Chow  Pickle. 

Eight  heads  cabbage,  six  large  onions,  cut 
and  salt  over  night.  Press  the  water  from  this, 
then  add  two  pounds  sugar,  one  ounce  mace, 
two  ounces  cinnamon,  one-quarter  ounce  cloves, 
two  ounces  celery  seed,  one  ounce  ginger,  two 
ounces  turmeric,  six  green  and  six  red  peppers 
(having  removed  the  seed) ;  add  enough  cold 
vinegar  to  cover  the  whole. 

Chow-  Choiv. 

Two  colanders  cut  tomatoes,  six  large  peppers, 
one  colander  sliced  onions,  one  colander  or  thirty- 
six  cucumbers  (sliced),  two  ounces  of  mace, 
two  tablespoonsful  ground  black  pepper,  half 
pound  of  mustard  seed,  two  tablespoonsful 
ginger,  two  tablespoonsful  of  mustard,  one 
ounce  of  celery  seed,  one  pint  of  salt,  one 
pound  of  sugar,  half  gallon  of  vinegar,  two 
ounces  of  black  mustard  seed,  two  tablespoons- 
fill  of  allspice.  Boil  hard  one  hour;  stir  well 
to  prevent  burning;  when  done  add  two  table- 
spoonsful  of  turmeric. 

Cucumber  Catsup,  No.  1. 

Pare  your  cucumbers  closely  and  grate  them. 
Season  to  your  taste  with  salt,  pepper,  and  vine- 
gar. Mix  and  put  in  bottles,  which  without 

5* 


54  WESTMINSTER   COOK-BOOK. 

corking  you  will  place  iji  a  vessel  of  cold  water 
and  set  on  the  stove,  letting  the  \vater  boil  for 
two  or  three  hours,  until  the  catsup  is  done. 

Cucumber  Catsup,  No.  2. 

Three  dozen  full-grown  cucumbers,  one  dozen 
onions;  cut  the  cucumbers  and  onions  in  small 
pieces,  sprinkle  them  with  salt,  and  let  them 
stand  twenty-four  hours.  Then  drain  off  the 
water,  put  to  them  mace,  cloves,  and  cayenne 
pepper.  Cover  them  with  cold  vinegar,  and 
pour  over  a  little  sweet  oil  to  exclude  the  air. 

Cucumber  Pickles. 

Wash  and  wipe  two  hundred  cucumbers, 
place  them  in  stone  jars.  Make  a  pickle  that 
will  bear  an  egg,  boil  it,  and  pour  boiling  hot 
over  the  cucumbers,  and  some  peppers.  Cover 
the  jars  with  a  double  cloth,  plate,  and  weight, 
and  let  them  remain  twenty-four  hours.  Then 
take  them  out,  and  wipe  them  dry.  After  drying 
the  jars  return  the  pickles  to  them.  Boil  the 
vinegar  with  whatever  spices  you  like,  mustard 
seed,  cloves  of  garlic,  one  pound  brown  sugar, 
and  pour  boiling  hot  over  the  pickles.  The 
sugar  strengthens  the  vinegar,  without  leaving 
a  sweet  taste  on  the  pickles. 


PICKLES.  55 

Cucumber  Pickles  (quickly  made). 

Wash  and  drain  the  cucumbers,  then  place 
them  in  your  jar,  with  a  large  onion  stuck  with 
cloves.  Cover  them  with  strong  scalding  brine, 
and  let  them  stand  twenty-four  hours ;  then 
pour  it  off,  and  take  sufficient  vinegar  to  fill  the 
jar,  put  it  in  your  preserving  kettle  with  a  small 
lump  of  alum,  a  teacup  of  white  mustard  seed, 
one  tablespoonful  of  cloves,  one  of  allspice,  two 
of  black  pepper,  put  it  over  the  fire,  and  let  it 
boil  a  few  minutes,  then  pour  it  over  the  cucum- 
bers while  scalding  hot.  Tie  them  up  imme- 
diately. 

Cucumber  Sauce. 

Three  dozen  cucumbers,  eight  large  onions 
chopped  fine,  and  add  one  cup  and  a  half  of  salt. 
Place  in  a  colander  to  drain  eight  hours,  then 
add  half  cup  of  black  pepper,  half  pound  of 
white  mustard  seed,  and  three  pints  of  vinegar. 
Mix  well  together,  bottle  for  use.  The  size  of 
the  cucumbers  regulates  somewhat  the  quantity 
of  vinegar;  medium  size  preferred. 

East  India  Pickle. 

Cut  fine  one  white  cabbage,  four  or  five  onions, 
a  root  of  horseradish.  With  this  take  radish 


56  WESTMINSTER   COOK-BOOK. 

pods,  beans,  cauliflowers,  small  onions,  large 
and  small  cucumbers,  green  peppers,  and  any- 
thing else  you  like.  Soak  all  in  salt  and  water 
twenty-four  hours.  When  drained,  boil  your 
vinegar  with  red  peppers,  white  and  brown 
mustard  seed,  one  quarter  pound  of  each.  When 
boiling  hot,  pour  it  over  the  pickle.  Mix  one 
pint  bowl  of  mustard  as  for  the  table,  and  mix 
it  into  the  pickle,  also  one  teaspoon  of  cayenne 
pepper  and  one  of  mace. 

French  Pickle, 

One  peck  green  tomatoes,  one  quarter  peck 
onions,  slice  them  and  sprinkle  thickly  with  salt, 
and  let  them  stand  twenty-four  hours.  One 
quarter  pound  mustard  seed,  one  ounce  cloves, 
one  ounce  allspice,  one  quarter  pound  mixed 
mustard,  two  tablespoons  of  ground  black 
pepper,  one  of  red  pepper,  one  ounce  celery 
seed,  one  pound  brown  sugar,  three  quarts 
vinegar.  Cook  slowly  for  three  or  four  hours. 
Mix  the  mustard  with  vinegar,  and  pour  over 
the  pickle  when  cold. 

Mangoes  (Sweet  Pickle). 

Fill  a  three-gallon  jar  with  mangoes  and  cu- 
cumbers and  cover  them  with  strong  brine. 


PICKLES.  57 

After  letting  them  stand  several  days  pour  off 
the  brine,  and  boil  it  and  pour  it  hot  over  the 
pickles  again.  Do  this  every  third  morning 
until  you  have  scalded  them  three  times.  You 
are  then  to  mix  equal  quantities  of  vinegar  and 
water  and  scald  them  three  times  as  before. 
Keep  them  covered  with  cabbage  leaves  to 
keep  in  the  steam.  To  prepare  the  stuffing  for 
the  mangoes,  take  one  teacup  of  black  pepper, 
one  of  allspice,  one  and  a  half  of  ginger,  one 
ounce  of  cloves,  and  one-of  mace ;  beat  them,  but 
not  fine.  Take  half  of  the  spices  after  they  are 
beaten,  reserving  the  other  half  for  the  cucum- 
bers. Add  one  small  cabbage  chopped,  one  pint 
black  mustard  seed,  one  of  white,  two  cups 
scraped  horseradish,  two  pounds  and  a  half  of 
bixrvvn  sugar.  Mix  all  well,  and  fill  the  man- 
goes, adding  to  the  stuffing  half  teacup  celery 
seed.  Take  the  other  half  of  the  spices,  with 
two  pounds  and  a  half  more  sugar,  and  boil 
them  with  as  much  vinegar  as  will  cover  the 
three  gallons  of  pickles.  Pour  it  on  hot. 

Spanish  Pickle. 

Three  dozen  large  cucumbers,  four  large  green 
peppers,  half  peck  onions,  half  peck  green  toma- 
toes cut  in  pieces.  Sprinkle  with  one  pint  of  salt, 
and  let  it  stand  all  night.  Drain  the  next  morn- 


58  WESTMINSTER   COOK-BOOK. 

ing,  and  add  one  ounce  of  mace,  one  ounce  of 
white  pepper,  one  ounce  white  mustard  seed, 
half  ounce  of  cloves,  one  pound  and  a  half  of 
brown  sugar,  and  one  piece  of  horseradish. 
Cover  with  vinegar  and  boil  half  hour. 

Sweet  Pickled  Damsons. 

Take  seven  pounds  damsons,  wipe  dry,  add 
one  ounce  cinnamon,  one  ounce  cloves,  put  a 
layer  of  each  in  a  jar.  .  Then  boil  one  quart  of 
sharp  vinegar  with  three  pounds  of  sugar,  skim 
it,  and  pour  it  boiling  hot  over  the  damsons, 
let  them  stand  twenty-four  hours.  The  next 
day  pour  the  juice  off,  boil  it  again  and  pour  it 
over  the  damsons.  After  they  stand  another 
twenty-four  hours,  boil  the  whole,  just  scalding 
the  fruit.  Place  in  jars  when  quite  cold,  and 
cover  them  with  the  syrup. 

Sweet  Pickled  Peaches. 

Take  eighteen  pounds  of  peaches,  rub  them 
with  a  coarse  towel  (or  pare  them),  halve  them. 
Put  eight  pounds  sugar  into  one  quart  of  vine- 
gar, a  handful  of  cloves,  a  handful  of  stick  cin- 
namon, one  tablespoon  mace. 

Place  the  sugar,  vinegar,  and  spice  into  the 
preserving  kettle.  When  it  boils,  throw  in 


PICKLES.  59 

the  peaches,  boil  until  clear,  remove  the  peaches, 
and  boil  the  syrup  until  it  thickens. 

Sweet  PicTded  Strawberries. 

One  pound  and  a  half  of  sugar,  half  pint  of 
vinegar,  two  quarts  of  picked  berries.  Boil  the 
sugar  and  vinegar,  skim  it  well,  and  while 
boiling  pour  in  the  berries,  let  them  simmer 
twenty-five  or  thirty  minutes,  then  remove  the 
berries,  being  careful  not  to  mash  them,  and  let 
the  syrup  boil  a  half  hour  longer.  Put  in  the 
fruit,  just  allow  it  to  heat,  and  pour  all  into 
your  glasses. 

Tomato  Catsup. 

Choose  those  that  are  round,  halve  them,  take 
out  the  green  core,  put  on  the  fire  in  a  bell-metal 
kettle;  when  bursted,  pass  through  a  sieve;  let 
stand  until  the  water  settles  on  the  top,  pour 
off  one-third  of  the  water;  and  to  every  gallon 
of  tomatoes  add  not  quite  one-fourth  pound  of 
whole  allspice,  a  stick  of  horseradish,  a  scant 
tablespoon  cayenne  pepper,  a  little  whole  mace, 
and  six  onions,  salt  to  taste,  one-half  pint  strong 
vinegar.  Boil  until  it  thickens  in  the  spoon, 
pass  through  a  colander ;  to  each  bottle  add  one 
clove  of  garlic  ;  bottle  it  when  cool,  cork  tight, 
and  dip  the  corked  bottle  into  a  cement  com- 


60  WESTMINSTER    COOK-BOOK. 

posed   of    equal   parts  of    rosin  and   beeswax. 
Shake  before  using.     Keep  in  a  dark  place. 

Tomato  Soy. 

One  and  a  half  pecks  of  green  tomatoes,  half 
a  peck  of  onions,  one  large  pint  of  salt;  slice 
the  tomatoes  and  onions,  sprinkle  the  salt  over, 
and  let  them  stand  twenty-four  hours;  drain  off 
all  the  water,  and  boil  twenty  minutes  in  weak 
vinegar  and  water,  then  drain;  boil  three  pints 
of  vinegar  and  four  pounds  and  a  half  of  brown 
sugar;  spices,  one  tablespoonful  of  ginger,  two 
tablespoonsful  of  cinnamon,  one  tablespoonful 
of  cloves,  two  of  mace,  two  of  black  pepper,  and 
four  of  celery  seed,  also  three  of  mustard;  mix 
the  mustard  as  for  table  use,  and  *tir  it  into  the 
vinegar ;  put  in  the  tomatoes  and  onions,  and  let 
them  get  hot  through. 


PRESERVES. 

Apple  Jelly. 

To  one  peck  of  sour,  juicy  apples,  take  two 
quarts  of  water,  boil  the  apples  until  they  are 
perfectly  soft,  then  strain  through  flannel.  To 
one  pint  of  juice  add  one  pint  of  sugar ;  after  the 


PRESERVES.  61 

sugar  is  dissolved  strain  again,  and  boil  rapidly 
until  done.  Have  ready  two  large  fresh  lemons 
cut  in  slices,  over  which  pour  the  jelly  boiling 
hot.  Fine,  sour,  juicy  apples,  although  they 
may  be  red,  will  make  equally  as  nice  jelly  as 
lighter  ones. 

Blackberry  Syrup. 

Extract  the  juice  from  the  blackberries,  and 
to  every  quart  of  strained  juice  allow  three- 
quarters  of  a  pound  of  loaf  sugar,  a  heaped 
teaspoonful  of  powdered  cinnamon,  the  same  of 
cloves,  and  a  large  nutmeg,  grated ;  mix  the 
spices  with  the  juice  and  sugar,  and  boil  in  a 
porcelain  kettle,  skimming  it  well ;  when  cold, 
stir  into  each  quart  of  made  syrup  half  a  pint  of 
fourth-proof  brandy,  then  bottle  for  use. 

Preserved  Burr  Cucumbers. 

Take  out  the  insides  and  let  them  lie  in  salt 
and  water  four  days,  then  soak  them  in  fresh 
water  two  hours,  then  boil  them  in  fresh  water 
With  a  small  lump  of  alum  and  a  few  peach 
leaves,  then  boil  in  clear  water,  then  make  a 
syrup,  allowing  five  pounds  of  sugar  to  four 
pounds  of  cucumbers,  flavoring  with  lemon  and 
ginger  to  your  taste,  in  which  boil  your  cucum- 
bers until  perfectly  done. 


62  WESTMINSTER   COOK-BOOK. 

Preserved  Pineapple. 

Pare  and  slice  the  pineapple,  and  to  every 
pound  of  fruit  put  three-quarters  of  a  pound  of 
sugar,  and  a  pint  of  water  to  every  pound  of 
sugar ;  make  a  syrup,  and  boil  and  skim  until 
clear,  then  add  your  fruit  and  boil  until  clear, 
tender,  and  done. 

Pineapple  Marmalade. 

Pare  the  pineapple  and  cut  out  the  eyes,  and 
grate ;  then  to  every  pound  of  fruit  add  three- 
quarters  of  a  pound  of  sugar,  and  boil  until 
clear  and  done. 

Preserved  Cantaloupe. 

Cut  the  cantaloupe  in  slices  and  take  off  the 
rind  ;  to  eight  pounds  of  fruit  allow  six  pounds 
of  sugar,  one  pound  of  green  ginger,  and  four 
lemons. 

Preserved  Limes. 

Take  the  limes  when  green,  put  them  in 
strong  salt  and  water  (strong  enough  to  bear 
an  egg),  for  six  weeks  or  longer.  Then  put 
them  in  fresh  cold  water  for  twenty-four  hours, 
changing  the  water  every  three  hours.  Cut 
them  in  halves,  and  clean  them  entirely  of 


PRESERVES.  63 

pulp,  simmer  them  in  saleratus  water,  until 
perfectly  tender  (one  teaspoonful  to  six  quarts 
of  water),  put  them  again  in  cold  water  for 
twenty-four  hours,  changing  often.  To  each 
pound  of  fruit  two  pounds  and  a  half  of  sugar, 
and  two  pints  of  water.  Boil  the  syrup  fif- 
teen or  twenty  minutes  before  you  put  in  the 
limes.  Boil  the  whole  one  hour  and  twenty 
minutes. 

To  Can  Pineapple. 

Pare  the  fruit,  then  tear  the  meat  from  the 
stalk  with  a  fork.  To  six  pounds  of  fruit  put 
two  pounds  of  sugar.  Cook  thirty  minutes. 
Then  can. 

To  Can  Quinces. 

Take  the  parings  and  cores  from  one  peck 
of  quinces,  and  boil  them  well.  Strain  the 
liquor  through  a  bag,  and  to  this  put  five 
pounds  sugar,  then  add  the  quinces,  and  boil 
till  tender.  Then  can. 

To  Preserve  the  Heart  of  Watermelon. 

To  one  pound  of  fruit  take  one-half  pound  of 
white  sugar,  and  to  the  fruit  of  one  water- 
melon, put  the  rinds  of  six  lemons,  pared  and 
cut  into  shreds,  a  few  blades  of  mace. 


64  WESTMINSTER   COOK-BOOK. 

Boil  the  fruit  until  clear,  and  boil  the  syrup 
until  it  thickens.  Ginger  is  sometimes  pre- 
ferred for  flavoring  instead  of  lemon. 

To  Reserve  Pears. 

Pare  and  (if  large)  halve  them,  leaving  the 
stems  on.  Place  in  a  syrup  of  one  pound  of 
sugar  and  one-half  pint  of  water,  one  pound 
of  pears,  with  some  green  ginger  and  sliced 
lemon.  Boil  until  clear,  but  boil  the  syrup  one 
half  hour  after  the  pears  are  done. 

To  Reserve  Citron. 

Cut  the  citron  into  pieces  the  size  and  shape 
you  fancy.  Pare  the  green  rind  off.  Place 
the  citron  in  water,  with  two  tablespoons  of 
salt,  and  let  it  stand  all  night. 

The  next  morning  put  it  in  clear  cold  water 
and  soak  one  hour.  Place  the  citron  in  another 
water  in  the  preserving  kettle,  with  a  lump  of 
alum  half  the  size  of  an  egg,  and  boil  it  until 
somewhat  tender.  Remove  the  fruit,  and  put 
it  once  more  into  clear  cold  water  for  one  hour. 
To  six  pounds  of  fruit  put  seven  and  a  half 
pounds  of  sugar,  juice  of  two  lemons,  and  the 
rind  pared  very  thin  and 'cut  into  shreds,  six 
cloves,  two  small  sticks  of  cinnamon,  and  ginger 
to  your  taste.  Boil  until  clear  and  tender. 


7  DAY  USE 


>HT  Tf> 


FRr"^ 


